Blueberry Quinoa Pancakes with Lemon Crema

Name: Blueberry Quinoa Pancakes with Lemon Crema
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup quinoa, rinsed; 2 sticks cinnamon; 4 cups flour; 6 tbsp. sugar; 2 tbsp. baking powder; 2 tbsp. baking soda; 1 tsp. kosher salt; 2 cups buttermilk; 2 cups whole milk; 4 eggs; 4 tbsp. unsalted butter, for cooking; 2 cups blueberries, plus more for serving; 1 ⁄ 2 cup Mexican crema or regular sour cream; Zest and juice of 1 lemon; Granola and maple syrup, for serving

Serves
serves 4

JOSEPH DE LEO

Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette.

Ingredients

¹⁄₂ cup quinoa, rinsed
2 sticks cinnamon
4 cups flour
6 tbsp. sugar
2 tbsp. baking powder
2 tbsp. baking soda
1 tsp. kosher salt
2 cups buttermilk
2 cups whole milk
4 eggs
4 tbsp. unsalted butter, for cooking
2 cups blueberries, plus more for serving
¹⁄₂ cup Mexican crema or regular sour cream
Zest and juice of 1 lemon
Granola and maple syrup, for serving

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Instructions

Step 1

Heat oven to 350°. Boil quinoa, cinnamon, and 1⁄2 cup water in a 1-qt. saucepan. Reduce heat to low; cook, covered, until water is absorbed, about 10 minutes. Let cool; discard cinnamon. Whisk flour, 4 tbsp. sugar, the baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk quinoa, the buttermilk, milk, and eggs; stir into dry ingredients until batter forms. Heat 1 tbsp. butter in a 10" cast-iron skillet over medium; cook 1 1⁄2 cups batter until bubbles appear at edges of pancake, 4–5 minutes. Add 1⁄2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven; bake until pancake is crisp on the outside, 3–4 minutes. Repeat with remaining butter, batter, and blueberries. Whisk remaining sugar, the crema, and lemon zest and juice in a bowl. Top pancakes with lemon crema, more blueberries, some granola, and a drizzle of maple syrup.

Heat oven to 350°. Boil quinoa, cinnamon, and 1⁄2 cup water in a 1-qt. saucepan. Reduce heat to low; cook, covered, until water is absorbed, about 10 minutes. Let cool; discard cinnamon. Whisk flour, 4 tbsp. sugar, the baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk quinoa, the buttermilk, milk, and eggs; stir into dry ingredients until batter forms. Heat 1 tbsp. butter in a 10" cast-iron skillet over medium; cook 1 1⁄2 cups batter until bubbles appear at edges of pancake, 4–5 minutes. Add 1⁄2 cup blueberries and flip; cook 2 minutes. Transfer skillet to oven; bake until pancake is crisp on the outside, 3–4 minutes. Repeat with remaining butter, batter, and blueberries. Whisk remaining sugar, the crema, and lemon zest and juice in a bowl. Top pancakes with lemon crema, more blueberries, some granola, and a drizzle of maple syrup.